Italian Tiramisu Dessert without Raw Eggs

Easy and delicious Italian tiramisu recipe, without raw eggs, that tastes just as good as the authentic Italian tiramisu. Instead of using raw egg yolks and egg whites, in this recipe, we will pasteurize the egg yolks and substitute the egg yolks with whipped cream.

Coffee Brewing:

The ladyfingers biscuits will be dipped in the coffee, so start by brewing it because it needs to be cold by then. You can use any kind of coffee you would normally drink, the stronger and more flavorful your coffee is, the more you will taste it in the dessert. You can use any kind of coffee, instant, brewed, filtered, instant espresso.. whichever kind you use, you will need about 2 to 2,5 cups, unless you are using Italian espresso, which is much stronger, in this case, you might want to water it down.

Mascarpone Cream

Start by whisking together the egg yolks with the sugar and the vanilla sugar or vanilla extract, you need to use a heat resistant bowl because we will continue whisking these ingredients together on hot steaming water. It takes a few minutes of whisking on bain-marie for the mixture to thicken and turn pale. When creamy, remove from the heat, add the cold milk and continue whisking until the cream cools.

The Mascarpone cream should be at room temperature, so think of taking it out of the refrigerator at least an hour before starting. Beat the mascarpone cheese in a separate bowl briefly until it’s creamy. You shouldn’t over mix the mascarpone, otherwise, it becomes liquidy. Add the egg yolks and sugar cream, that should be cold by now, to the mascarpone and beat everything together to combine. Again no over mixing, you can use an electric mixer but without much power and not for a long time, as well as a hand whisk.

Use Whipped Cream Instead of Egg Whites

To make the whipped cream the heavy cream should be very cold. Think of placing it in the freezer a few minutes before using it. The whipped cream is replacing the egg whites in this recipe. It makes the cream fluffier and smoother, and I also like the note of flavor it adds to the cream. If you happen to over mix the mascarpone and it turned runny, a tip to save the cream is to add a cream stabilizer to the whipped cream, this will make the cream set better and give it more texture.

Gently fold the whipped cream into the firm mascarpone and egg yolks cream. Use a hand whisk or a spatula and use only gentle moves to keep all the air you have incorporated into the whipped cream. The cream might not be as thick at the beginning, but it will set later in the fridge.

Assembly:

When the cream is ready and the coffee is cold, it’s time to assemble the delicious tiramisu. I made it in a tiramisu dish but you can as well assemble it in a trifle bowl dish for a more elegant presentation, or individual glasses. I used a classic pyrex baking dish  (26*19*4,5 cm|10*7,5*1,7inches).

Start by briefly dipping the ladyfinger biscuits in the coffee and layer them on your dish to cover all the bottom. The ladyfinger biscuits should be dunked for a second or two not more, if they absorb too much coffee, they will end up being soggy and the tiramisu dessert will be watery.

Add a layer of the mascarpone cream to cover all the biscuits, since this is the first layer, you want to add a little bit less than the half of the cream as the second layer is usually more generous. Cover the cream layer with unsweetened cocoa powder. You can use dutch processed or any kind you prefer, the better the quality the better it will taste. If you can only use the sweetened kind, think of adding less sugar to the egg yolks for the mascarpone cream.

Repeat the layers in the same order.

Repeat the layers in the same order. To have more texture on the tiramisu dessert. I add only half of the mascarpone cream left to cover the ladyfinger biscuits, and the other half, I fill in a piping bag and pipe it. If the cream if too fluid for that, then place both the tiramisu and the rest of the cream in the refrigerator for a couple of hours to set, then pipe it on the top layer before adding the cocoa powder.

Place the tiramisu dish on the refrigerator for at least for hours to set before serving, if you assembled the dessert in individual glasses, it will need less time to set. The longer it sits the better it will taste. You can as well make the tiramisu one night before serving. Since this recipe doesn’t contain any raw eggs, you can keep it in the fridge for up to three days.

I make this recipe with no alcohol and no raw eggs because it’s most convenient when you have children, maybe pregnant or breastfeeding. Or cannot consume alcohol for whatever reasons, but if you prefer to, you can add Kahlua or any liqueur of choice to the coffee before dunking the ladyfinger biscuits in it.

Equipment or things you might need:

*As an Amazon Associate, I earn from qualifying purchases.

Italian Tiramisu Dessert (No Raw Eggs, No Alcohol)

Similar Recipes:

Strawberry Tiramisu:

No-Bake Vanilla and Chocolate Custard Cream Dessert: